Rosalea Hoeft of Kimball has her “Lemon Bran Muffins” featured in Taste of Home’s Country Woman Christmas 2007. This 12th in a series of annual keepsake editions features holiday foods, handmade crafts and gifts, décor, last-minute ideas, and cherished family traditions – all shared by readers of Country Woman magazine. The book serves up 101 time-honored Yuletide recipes, ranging from appetizers, main courses, and cookies to complete Christmas brunch and dinner menus. Most are pictured in color and all are family favorites. More than 30 holiday crafts are featured, including ways to trim the Christmas tree, decking the halls, and gifts for persons of all ages. There are tips for making ornaments, candle holders, seasonal party favors, beaded napkin rings, and more. Country Woman 2007 is a 114-page hardcover book published by Reiman Publications and available for $24.99. To order, send payment (plus $4.99 for shipping/insured delivery for one book, $5.99 for two or more) to: Country Store, Suite 9676, P.O. Box 990, Greendale WI 53129-0990. Specify item #36429. Credit card holders can order by calling toll-free (800) 558-1013. Lemon Bran Muffins “Bran cereal lends heartiness to these lemon-poppy seed muffins. For a sweet-tangy finishing touch, drizzle on the confectioner’s sugar glaze.” Rosalea Hoeft, Kimball, Minn. 2 c. All-Bran 1 1/4 c. milk 1 egg 3 tblsp. vegetable oil 1 tblsp. lemon juice 1 1/4 c. all-purpose flour 2/3 c. sugar 3 tsp. baking power 1/2 tsp. salt 1 tblsp. poppy seeds 2 tsp. grated lemon peel Glaze: 3/4 c. confectioner’s sugar 3-4 tsp. lemon juice 1. In a large bowl, combine bran and milk; let stand for five minutes. Stir in the egg, oil and lemon juice. Combine the flour, sugar, baking powder and salt; stir into bran mixture just until moistened. Fold in poppy seeds and lemon peel. 2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 18-22 mninutes or until a toothpick comes out with moist crumbs. Cool for five minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm muffins, Yield: 1 dozen. Another one of the holiday treats featured inside Country Woman Christmas 2007 (page 68) is: Peppermint Fudge Truffles “These candy-coated balls always stand out among my holiday goodies,” writes Tracy Travers of Fairhaven, Mass. “No one can resist the rich, creamy fudge and refreshing peppermint flavor.” 1 c. milk chocolate chips 1 can (16 oz.) chocolate frosting 1 1/2 c. peppermint crunch baking chips, divided 1/2 c. chopped walnuts or pecans 1/8 tsp. peppermint extract In a microwave-safe bowl, melt milk chocolate chips; stir until smooth. Stir in the frosting, 1/2 cup peppermint chips, walnuts and extract. Cover and chill for 30 minutes or until firm enough to form into balls. Coarsely chop remaining peppermint chips. Shape chocolate mixture into 1-inch balls; roll in chopped chips. Store in an airtight container in the refrigerator. Yield: 4 dozen. Editor’s Note: This recipe was tested with Andes Peppermint Crunch Baking Chips.
